Description
This easy crock pot queso recipe delivers creamy, dreamy goodness with minimal effort, perfect for busy weeknights, family game nights, or casual get-togethers. It’s a foolproof, flavorful homemade dip that practically cooks itself.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 2 to 3 chipotle peppers in adobo sauce, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp dried oregano
- 0.5 cup vegetable broth
- 12 oz Monterey Jack cheese, shredded
- 4 oz mild cheddar cheese, shredded
- 4 oz cream cheese, softened and cut into cubes
- 0.67 cup evaporated milk
- 12 oz frozen corn kernels
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 1 tbsp raw pepitas (pumpkin seeds), toasted (for garnish)
- Lime wedges, for serving
Instructions
- Brown Beef and Sauté Aromatics: In a large skillet over medium-high heat, brown the 1 pound lean ground beef, breaking it apart until no pink remains. Drain any excess fat. Add the finely diced yellow onion to the same skillet and sauté for 5 to 7 minutes until softened and translucent, then add minced garlic and cook for 1 minute until fragrant.
- Assemble in Slow Cooker: Transfer the cooked beef, sautéed onion, and garlic to a 4-quart slow cooker. Stir in the undrained diced tomatoes with green chilies, minced chipotle peppers in adobo sauce, ground cumin, chili powder, dried oregano, and vegetable broth until well combined. Add the shredded Monterey Jack, mild cheddar, and cubed softened cream cheese. Stir gently to coat everything.
- Cook Until Cheeses Melted: Cover the slow cooker and cook on the LOW setting for 2 to 3 hours, or until all cheeses are beautifully melted and smooth. Stir occasionally every 30 to 45 minutes to prevent sticking and ensure even melting.
- Char Corn Kernels: While the queso cooks, heat a dry cast-iron skillet over high heat until smoking gently. Add the 12 oz frozen corn kernels in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly tender and has distinct charred spots. Remove from heat.
- Finish and Serve Queso: Once the cheese in the slow cooker is fully melted, stir in the 0.67 cup evaporated milk until the queso is wonderfully creamy and well combined. Stir in the 2 tbsp chopped fresh cilantro. Serve hot with charred corn, toasted pepitas, and lime wedges.
Notes
If the cheese appears to be separating slightly or looks oily, stir vigorously for a minute or two to re-emulsify it; it will usually come together beautifully. For a spicier kick, add a pinch of cayenne pepper or an extra minced chipotle pepper at the finishing stage. For a vegetarian option, simply omit the ground beef.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 350 calories
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 60 mg